Gingered Cranberry Raspberry Relish Food

FRESH GINGER CRANBERRY RELISH

Steps:

• Cut unpeeled orange and lemon into wedges; remove any seeds. Transfer orange and lemon to a food processor; add remaining ingredients. Pulse until chopped. Transfer to a bowl; refrigerate, covered, overnight.

GINGER CRANBERRY SAUCE

Steps:

• 1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
• 2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

RASPBERRY CRANBERRY RELISH

Steps:

• In a large saucepan, combine the first six ingredients. Cook, uncovered, over medium heat until berries pop, about 15 minutes, stirring occasionally., Remove from heat; gently stir in raspberries. Transfer to a small bowl; refrigerate, covered, until cold, at least 2 hours.

GINGERED CRANBERRY-RASPBERRY RELISH

Steps:

• If using frozen raspberries, do not thaw them first. Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries - it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.
• Tips & Notes.
• Make Ahead Tip: Cover and refrigerate for up to 1 week.

CRANBERRY-GINGER RELISH

Steps:

• Combine ingredients in heavy large saucepan.
• Bring to boil over high heat, stirring until sugar dissolves.
• Reduce heat to low and simmer until relish is thick, stirring often and mashing berries slightly, about 15 minutes.
• Transfer relish to small bowl.
• Cover and chill.
• Can be prepared up to 1 month ahead.
• Keep chilled.

UNCOOKED CRANBERRY, ORANGE, AND GINGER RELISH

Steps:

• In a food processor chop fine the gingerroot and the orange, add the cranberries, and pulse the motor until the berries are chopped fine. Transfer the mixture to a bowl and stir in the sugar. Chill the relish, covered, for at least 30 minutes. The relish keeps, covered and chilled, for 2 weeks.

CRANBERRY RASPBERRY SAUCE

Steps:

• Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

GINGERED CRANBERRY RELISH

Steps:

• Blend the orange concentrate into the water in a heavy-bottomed, 3-quart pot. Set over high heat. Add the cranberries, raisins, and 1/3 cup ginger.
• When the liquid starts to boil, lower the heat slightly and boil uncovered, stirring occasionally, until most of the cranberries pop and the mixture thickens, 5 to 7 minutes.
• Transfer the mixture to a serving bowl or glass storage container. Stir in the remaining 2 tablespoons of crystallized ginger, orange zest, and agave syrup or honey to taste, if desired. When the mixture has cooled, stir in the pecans. Chill until needed, up to 5 days. Serve at room temperature.

GINGERED CRANBERRY-ORANGE RELISH

Steps:

• Place orange pieces in a food processor. Pulse until coarsely chopped. Add cranberries, sugar and ginger; pulse until coarsely chopped. Transfer the relish to a small bowl and chill.